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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 1401 kcal

Ingredients
 

  • 2 cups dry pasta
  • 1 cup shrimp peeled and deveined
  • 1 cup cherry tomatoes halved
  • 1 garlic clove minced
  • ⅔ cups heavy cream
  • 1.5 oz semi‑hard cheese grated or finely chopped
  • 1 tablespoon unsalted butter
  • salt to taste
  • italian seasoning or your favorite pasta spices to taste

Instructions
 

  • In a large skillet, melt a little butter over low heat and add the minced garlic. Let it gently cook for a minute so it softens and flavors the butter, without browning.
  • Add the cleaned shrimp to the skillet and sauté for about 2 minutes, stirring often. Season with salt and your favorite spices, then let the shrimp get lightly golden on the edges.
  • Add the cherry tomatoes, cut in halves, and cook for another 1–2 minutes until they start to soften and release some juice into the pan.
  • Pour in the heavy cream and add the cheese. Stir well so the cheese melts into the cream and forms a smooth, creamy white sauce around the shrimp.
  • Add the cooked pasta straight into the skillet. Toss everything together, then cover with a lid and cook for about 5 more minutes on low heat so the pasta absorbs the sauce.

Notes

Serve immediately while hot. You can adjust the thickness of the sauce with a splash of pasta cooking water and finish the dish with fresh herbs or a squeeze of lemon, if you like.

Nutrition

Serving: 1serving | Calories: 1401kcal | Carbohydrates: 183g | Protein: 63g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 316mg | Sodium: 325mg | Potassium: 1102mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1919IU | Vitamin C: 18mg | Calcium: 341mg | Iron: 4mg
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